AVEC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at improper temperature in 2 drawer cooler located at front counter cook line: 55.4f, 15lbs of chorizo meatball wrapped in bacon, at a value of $50.00 52.5f, 16lbs of braised pork shoulder, at a value of of $25.00 Manager voluntarily discarded and denatured a total weight of 31lbs at a value of $75.00 Informed manager that potentially hazardous foods must be at 40f or lower for cold foods and 140f or more for hot foods. Drawer cooler at time of inspection was 38.9f. Critical violation #7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 Compartment sink not maintained. When water is released from a compartment at the three compartment sink, observed clear waste water backing up into a different compartments. Instructed facility to repair and maintain sink so when waste water is released no back up occurs. Serious violation 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed deteriorating/chipped and broken stainless steel seam on floor and wall junction on left side of walk in cooler in basement dry storage area. Instructed manager to repair and maintain at all times.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed 2ft by 12 inch hole in ceiling of water heater room. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and and ensure surface is smooth and easily cleanable. maintain at all times.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed 2ft by 12 inch hole in ceiling of water heater room. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and and ensure surface is smooth and easily cleanable. maintain at all times.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.